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Thursday, January 24, 2013

Orange, Chicken, and Avocado Bulgur Salad

Citrus, feta, avocado, whole grain...this is my kind of salad!

I've been trying for some time to expand the wee ones' grain horizons beyond pasta, couscous, and rice. Sadly, quinoa is repeatedly met with staunch resistance. This summer, a deconstructed version of this farro salad was a hit with the KC kids so I'm trying my luck again, this time with bulgur.

Since the 6-and-unders here tend to be purists, I often resort to deconstructing whatever Mufasa and I are eating for them, like this.

Not bad, right? That's bulgur, grape tomatoes, feta, clementine wedges, avocado, and chicken. I only need to prep one set of ingredients and we all end up eating the same thing, just in a different guise.

The verdict is in. With a little help from my friend soy sauce, bulgur is a go with 2 out of 3 KC kids! And that Looly, well, she never likes something the first time, and even she managed a few bites. Victory is mine.

1. Combine 1 cup bulgur and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, and simmer about 10-12 minutes (allow more time for larger, coarsely ground bulgur) until the grain is tender. If any water remains, drain it off. Fluff bulgur with a fork and cool to room temperature. You should have about 3 cups of cooked. Don't forget to set some aside if you're planning a deconstructed version!
2. Combine the juice, zest, oil, vinegar, salt and pepper in a small bowl and whisk to combine.
3. In a large bowl, combine cooled bulgur with remaining ingredients. Toss everything with the dressing and sprinkle with fresh cilantro.